Recipe New York cheesecake

To prepare this dish

Ingredient list

Shortcrust pastry

265 g Elle & Vire gourmet butter 82% fat
245 g flour
135 g almond powder
135 g fine sugar
4 g baking powder

Cheesecake mixture

215 g fine sugar
1 kg Original american cream cheese 34% fat
100 g eggs
325 g Excellence whipping cream 35% fat

Icing

100 g milk
100 g Excellence whipping cream 35% fat
50 g sugar
500 g Original american cream cheese 34% fat
10 g gelatine
60 g water for dissolving the gelatine
250 g mirror glaze

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Original american cream cheese 34% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Shortcrust pastry

   Mix the ingredients to form a shortcrust dough. Place in the fridge. Roll out the dough until it is 3 mm thick and bake in a fan oven at 180°C (356°F). Crumble the dough in the food processor and form a base in a ring mould, pressing down the crumbs.

    

2. 2

   Cheesecake mixture

   Mix the Cream Cheese and the caster sugar. Add in the eggs and the cream. It is possible to flavor with melted chocolate, coffee, etc., or substitute 125 g cream by fruit puree (raspberry or mango for example).

    

3. 3

   Finish and presentation

   Using a pastry bag, pipe out the topping on top of the shortcrust base in the ring mould and smooth over the top. Bake in a fan oven at 140°C (284°F) for 60 minutes. Baking alternative: 90°C/95°C (194°F/203°F) for 90 minutes. The cheesecake will not take any color and will stay meltingly soft. Let cool. 

4. 4

   Icing

   Heat the milk and cream, add the sugar, Cream Cheese, hydrated gelatine and then the neutral glaze. Glaze at around 35°C (95°F) and let to set. 

   Advice: if you want to freeze the cheesecake, add 20 g of corn starch to the mix. 

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A few words about the author…

Nicolas Boussin